INGREDIENTS:2 portobello mushrooms ¼ cup all-purpose flour, sifted ½ cup egg wash ½ cup savory breading (recipe follows) as needed, canola oil for frying, heated to 350°F 4 Angus “Filet Chops” DIRECTIONS:Clean and stem the mushrooms; cut into ½-inch thick strips. Dredge mushroom strips in flour, then shake off excess flour. Place mushroom strips in egg wash, then dip in savory breading. Place breaded strips in hot oil for 2-3 minutes, until golden brown. Drain and serve at once with grilled ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.